Muscadet
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Muscadet is a type of dry French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine. It is made from the Melon de Bourgogne grape, often referred to simply as melon.
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[edit] Name
As a rule in France AOC wines are named either after their growing region or after their varietal (the latter in Alsace only). The name 'Muscadet' is therefore an exception. The name seems to refer to a characteristic of the wine produced by the melon grape varietal : 'vin qui a un goût musqué' - 'wine with a musk-like taste' definition
[edit] History
The region's wine-growing tradition dates from an edict of the Roman emperor Probus. The sole varietal used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders who were major actors in the local wine trade encouraged the planting of this varietal and distilled much of the wine produced into eau de vie for sale in Northern Europe.
[edit] Growing areas
The generic 'Muscadet' appellation, officially established in 1937, contains four regional sub-appellations:
- Muscadet-Sèvre et Maine, officially established in 1936, covering 8,217 hectares with 21 villages in the Loire-Atlantique department and 2 in the Maine-et-Loire department. This appellation produces 80% of all Muscadets.
- Muscadet-Coteaux de la Loire, officially established in 1936, covering 189 hectares with 24 villages spread across the Loire-Atlantique and Maine-et-Loire departments.
- Muscadet-Côtes de Grandlieu, officially established in 1994. Benefits from the Grandlieu lake's microclimate. Covers 290 hectares with 17 villages in the Loire-Atlantique department and 2 villages in the Vendée department.
Source: http://www.inao.gouv.fr
[edit] Climate
Muscadet comes from a temperate, coastal climate. The most coastal village of the basic Muscadet appellation, Saint-Père-en-Retz, lies less than 10km from the ocean. The most inland village, Saint-Florent-le-Vieil, situated in the Coteaux de la Loire appellation along the banks of the Loire river upstream of Nantes, lies about 110km from the coast.
[edit] Geology
In terms of geology, the Muscadet region is situated at the southeastern end of the very old Armorican Massif range of low mountains. The substrate is mostly crystalline (igneous) rocks. The metamorphic rock gneiss dominates but there are also significant areas of orthogneiss, schist, gabbro, amphibolite, serpentine, granite, sand and clay.
[edit] Winemaking practices
Muscadets are almost always vinified dry in keeping with the Appellation d'Origine Contrôlée (AOC) regulations. Historically late harvest Muscadet was also sometimes produced but this is now rare.
Most of the Muscadets currently produced are vinified sur lie meaning that, after fermentation, the wine is not racked off the lees (lie) at the bottom of the vat. This adds some complexity; and, as it is bottled straight from the vat without racking, it retains some of the carbon dioxide bubbles from fermentation which make Muscadet very slightly fizzy - perlant in French. To benefit from the extra sur lie mention (e.g. Appellation Muscadet Sèvre et Maine Sur Lie Controlée) a Muscadet must faire ses pâques (literally do its Easter) meaning that it must stay over its lees at least until the 1st of March following harvest before being bottled.
[edit] Tastes
In terms of tastes Muscadet tends toward bright citrusy (lemon, lime) and minerally notes (flint, steel). Other common nuances may include:
- Green apple
- Acacia
- Peach
- White flowers (Jasmine...)
- Iris
- Physalis
- Menthol
- Raw green Almond
- Herbaceous (grassy) nuances
- Iodic (salty) nuances
[edit] Food Pairings
Muscadet can be served alone as an Apéritif or may be paired with a number of different foods:
- Muscadet's citrusy and salty notes and near-coastal growing area make it a traditional choice with fish and shellfish.
- Muscadet, along with another locally grown wine, Gros-Plant du Pays Nantais, are classic pairings for oysters on the half shell.
- Muscadet is a classic foil for the European Pikeperch Zander (Sander lucioperca, a close relative of North American Walleye) in Beurre blanc sauce. The same wine used to make the sauce may be served with the fish.
- As an apéritif Muscadet can be served with a dry biscuit called the Petit Mouzillon, a traditional product of the village of Mouzillon.
- Older vintage Muscadets pair well with white meats like chicken breast and pork medallions.
[edit] Cellaring and Service
Most Muscadets should be drunk within three years of production. There are however very notable exceptions to this rule. Depending upon the soils upon which they are produced and vinification some Muscadets have an aging potential of up to and exceeding ten years. Muscadet should be served between 8 - 11 degrees Celsius (46.5 - 52 °F).
[edit] Villages in the Sèvre-et-Maine appellation
- Aigrefeuille-sur-Maine
- Basse-Goulaine
- La Chapelle-Basse-Mer
- La Chapelle-Heulin
- Château-Thébaud
- Clisson
- Gorges
- La Haie-Fouassière
- Haute-Goulaine
- Le Landreau
- Le Loroux-Bottereau
- Maisdon-sur-Sèvre
- Monnières
- Mouzillon
- Le Pallet
- La Regrippière
- Saint-Crespin-sur-Moine
- Saint-Fiacre-sur-Maine
- Saint-Julien-de-Concelles
- Saint-Lumine-de-Clisson
- Tillières
- Vallet
- Vertou
[edit] References
- Culinaire Saisonnier Magazine - hiver 2006/07 (for the detail about Probus).
- Official AOC Regulations (in French) at http://www.inao.gouv.fr. Last consulted 8-25-2007.
[edit] Breton wine
One family of Muscadet producers labeled their production as breton wine, which got them brought to court: [1]. This marketing ploy ignores the fact that much of the Muscadet growing area fell beyond the historical bounds of the Duchy of Brittany.
[edit] See also
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